Dum Aloo is delicacy of Kashmiri cuisine, potatoes are slowly steamed in yogurt and spices giving it a tangy spiced base.
Text And Photo By Kulsum Kunwa
Dum aloo is delicacy of Kashmiri cuisine, potatoes are slowly steamed in yogurt and spices giving it a tangy spiced base. Dum literally means steam and aloo means potatoes in hindi. Even though I serve it with rice or roti, in all honestly I wish that the husband eats it with the carbs and gets full and the potatoes are left for me to eat by itself. That means it is great as side dish too. Make it! It just makes world a better place.
Dum Aloo – Potatoes steamed in spices and yogurt
- Total Time: 30 minutes
- Yield: 5 1x
Description
A traditional North Indian potato curry steamed in yogurt sauce
Ingredients
- 12 baby potatoes (boiled and peeled) *
- 1 cup ( 250ml ) yogurt
- 1/2 cup (125 ml) water
- 1/2 tbsp garlic paste
- 3 tbsp (45 ml) vegetable oil
- Coriander leaves to garnish
Powdered spices
- 2 tsp fennel powder
- 1/2 tsp ginger powder
- 1/4 tsp turmeric
- 2 tsp red chilly powder
- 1 1/2 tbsp coriander powder
- 2 tsp garam masala
Whole spices
- 1 tsp cumin seeds
- 2-3 dry red chillies
- 1 bay leaf
- 1 cinnamon stick
- 3-4 cloves
- 3-4 whole black peppercorns
- 2 cardamom pods
Instructions
- Heat oil in a wok and add the whole spices.
- Once the spices start to sizzle, add the garlic and powdered spices.
- Add in beaten yogurt along with water. Mix well.
- The oil with start to separate and form a layer on the top. Add in the boiled potatoes and lightly mix everything.
- Cover with a tight lid and steam for 10 minutes. Garnish with coriander and serve with roti or rice.
Notes
- Make sure the potatoes are boiled a little less than fork tender.
- They should retain their shape.
- If you are using larger potatoes, prick them with a fork after boiling.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 210
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Frequently Asked Questions
How do I know when the gravy is ready to receive the potatoes?
The recipe says to watch for the oil to separate and form a layer on top of the yogurt-spice mixture. This separation indicates that the yogurt has cooked through and the spices are fully bloomed — it is the signal to add the boiled potatoes before covering and steaming for 10 minutes.
Why should the potatoes be slightly undercooked before adding to the gravy?
The notes say to boil the potatoes a little less than fork-tender so they retain their shape during the final 10-minute steam in the spiced yogurt. Fully cooked potatoes would break apart when mixed with the gravy.
What role does fennel powder play in this Kashmiri version?
With 2 teaspoons of fennel powder among the powdered spices, fennel is the dominant flavor note alongside red chili and coriander. Kashmiri dum aloo is known for its use of fennel and dry ginger rather than the fresh aromatics common in other regional versions, giving it a distinctively mellow, sweet-spiced character.
What fabulous flavors, and so easy to make!
I’ve never heard of potatoes made this way and it seems super delicious